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Close-up of golden brown cross-hatched Mediterranean Roasted Eggplant with charred edges and glistening olive oil.

Mediterranean Roasted Eggplant with Blistered Tomatoes and Roasted Garlic

This Mediterranean Roasted Eggplant features tender, cross-hatched halves roasted to buttery perfection. Topped with blistered cherry tomatoes, roasted garlic, and fresh parsley, it's a visually stunning, flavor-packed plant-based dish perfect for healthy dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 halves
Course: Dinner, Lunch, Side Dish
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Mediterranean Roasted Eggplant Ingredients
  • 2 large Eggplants approx. 1 lb (450g) each, halved lengthwise
  • 1 cup Cherry Tomatoes 150g, halved
  • 4 cloves Garlic minced
  • 4 tbsp Extra Virgin Olive Oil 60ml, divided
  • 1/4 cup Fresh Flat-Leaf Parsley 15g, chopped
  • 1 tsp Sea Salt 5g, plus more to taste
  • 1/2 tsp Black Pepper cracked

Equipment

  • 1 Chef's Knife Sharp knife for scoring
  • 1 Rimmed Baking Sheet For even roasting
  • 1 Pastry Brush For applying olive oil

Method
 

Preparation
  1. Slice eggplants in half lengthwise. Score the flesh in a 1-inch (2.5cm) cross-hatch pattern. Sprinkle with salt and let sit for 20 minutes to draw out moisture. Pat dry.
  2. Preheat oven to 400°F (200°C). Brush eggplant with 2 tbsp (30ml) olive oil. Place cut-side down on a baking sheet and roast for 20 minutes until the skin starts to char.
  3. In a small bowl, toss cherry tomatoes and minced garlic with 1 tbsp (15ml) olive oil. Flip eggplants cut-side up and top with the tomato mixture.
  4. Roast for an additional 15-20 minutes until the eggplant is buttery soft and tomatoes have blistered and burst.
  5. Remove from oven. Top with chopped parsley and the final drizzle of olive oil while hot.

Notes

Score the eggplant at least 1 inch deep to ensure oil penetrates the center.
Use high-quality EVOO for the final drizzle to maximize Mediterranean flavor.